| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Hors d’, Oeuvres, And, Dips | 8 | Servings | |
INGREDIENTS
| 1/2 | lb | Puff pastry |
| 4 | lg | Onions; chopped |
| 3 | oz | Prosciutto; diced |
| 1/2 | ts | Thyme |
| 1/2 | ts | Rosemary |
| 2 | tb | Olive oil |
| 12 | lg | Black olives in oil; pitted |
| Freshly ground black pepper | ||
| Salt if needed | ||
| 1 | Egg |
INSTRUCTIONS
Cook onions in oil with herbs until onions are transparent. Add prosciutto and cook 3 minutes. Season with pepper and check salt. Chill. Roll out dough into a rectangle 11" by 9. Cut 4 strips of dough to make the borders and press them on the edges of rectangle. Transfer to cookie sheet and baste edges with beaten egg. Chill 1/2 hour. Pre- heat oven to 425. Spread onion mixture on prepared dough. bake 30 minutes . Reduce heat to 300, decorate tart with sliced olives and continue baking another 15 minutes. NOTES : Serve cut into squares as an appetizer. Recipe by: Miriam P. Posvolsky Posted to EAT-L Digest by Leon & Miriam Posvolsky <miriamp@POBOX.COM> on Dec 22, 1997
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